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Showing posts sorted by date for query sandwich. Sort by relevance Show all posts
Ham and Cheese Braid. I am in love. Not only is this sandwich bread/ braid use only four ingredients, but it is also incredibly delicious!
Yes, you heard that correctly. ONLY FOUR INGREDIENTS. Four ingredients and about half an hour of your time, and you and your family can be enjoying this tasty hot sandwich too!
I had some leftover ham that needed using up and I had also bought some refrigerated crescent dough, which needed using.
I don't know why I do it, but, every time they put that stuff on offer at the grocery store, I end up bringing home one or two cans! Its inevitable.
I can't remember the last time I actually rolled it into crescent rolls. I most always use it for something else. It is actually a pretty handy store cupboard refrigerated ingredient to have on hand!
I use it for all sorts. I have filled them with just about everything under the sun. My Pumpkin Pie Rollups are really popular around here this time of year. So are my Reuben Roll Ups.
To be honest you can fill refrigerated crescent rolls with just about anything and come up trumps! Seriously!
These Cherry Croissants are a real favorite of mine. Cherry Pie filling stuffed into a crescent roll, baked in a muffin cup and then drizzled with an almond drizzle frosting.
I mean, what's not to LOVE about that!
Today I had a quantity of leftover cooked ham to use up. I went searching online and found this delicious recipe on Plain Chicken.
Not only did it look quick and easy to make, but it included a lot of my favorite things. Ham. Cheese. Honey Mustard. A triune of amazing flavors that go together really well.
I also just happened to have everything I needed in my refrigerator. So it was a go from the start!
WHAT DO YOU NEED TO MAKE HAM & CHEESE BRAID
Not a lot really.
- Refrigerated Crescent Roll Dough
- Cooked baked ham
- Grated cheese
- Honey mustard
Its simple really.
There are other things you could use rather than the crescent roll dough as well. Ready rolled all butter puff pastry would work very well as would your favorite baking powder biscuit recipe.
You can find mine here. It would work beautifully. Just roll it out into a rectangle and proceed as per the recipe states. It is the same with the puff pastry.
Its my mom's baking powder biscuit recipe, which does make rather a lot, so if you decide to use that, shape and cook half of the recipe as biscuits (which you can freeze to enjoy another time) and half as this tasty braid.
HOW DO YOU MAKE HAM & CHEESE BRAID
Its really simple to make these. As simple as one two three. I like to start by making the filling.
You begin with already cooked ham. You can either use leftovers from a ham dinner, or you can start with cooked ham you have bought in the shops. You need to cut it into small cubes or pieces.
If you are using leftover cooked ham, cut the ham into slices about 1/3 of an inch thick. Stack the slices and then cut through the stack into strips. Then cut the stacked strips into smaller pieces crosswise. (I hope that made sense.)
Pop this into a bowl and add the grated cheese and honey mustard, mixing it all together well. Start preheating your oven now.
Now you need to unroll your croissant dough. I do this right on a piece of baking paper on a baking sheet. You will note that there are already cut separations and perforations in the dough.
Press these closed with your finger tips until you have a solid sheet. (They may fall apart a bit anyways when baking, but not to the detriment of the bake.)
Eyeball the rectangle of dough and visually divide it into thirds lengthwise. Spoon the ham filling down the center third of the dough. It will look like a lot.
Personally I took the cue from Plain Chicken and reserved a bit of it to spoon on the top at the end. As you can see from the photos, it looks really scrumptious that way.
The other two thirds of the pastry rectangle is what will be used to braid over top of the filling. Snip the dough almost all the way to the filling on either side of it.
Make about ten strips on each side, ending about 1/2 inch away from the actual filling. You want each strip to be at least 1 inch in width. The next part is the fiddly part, but even that is fairly easy.
I say fiddly, but it really isn't and there is no right or wrong way to do it. Gently pull the strips up and over the filling to cover it, one at a time and criss crossing them with the strips on the other side.
Just as if you were doing a braid, or plait as it is called in the UK. Don't tug on them too hard as you don't want them to tear. The important thing is that you reasonably cover the filling so that it doesn't ooze out all over the place.
That's it. You have shaped it and now it is time to bake it. (Don't worry if you have reserved some for topping, you don't add that until just before the bake is finished.)
Bake for 20 to 25 minutes in the oven, adding the additional ham cheese mixture (if using) for the last five minutes of the bake.
Its done when the cheese has melted, the filling is hot and the pastry is flaky golden brown.
Oh my but this was some tasty. It would make a fabulous lunch served with hot cups of soup, or as a snack on game nights.
You could also add a bit bits to it if you were really keen, like chopped spring onions. But I can promise you it is pretty tasty just as it is.
I really hope that you will want to make this tasty bake. I can already see all sorts of applications for this idea. Tuna melt. Hot chicken salad. Roast beef and cheese, etc. As you can see my wheels are turning in overtime!
Delicious!
Ham & Cheese Braid
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Quick, easy to make and using only 4 ingredients. This is a great way to use up leftover ham. Its delicious!
Ingredients
- 1 can of refrigerated crescent rolls
- 1 1/2 cups (225g) cooked ham, chopped
- 2/3 cup (80g) shredded medium cheddar cheese
- 1/4 cup (60g) honey mustard
Instructions
- Preheat your oven to 375*F/190*C/gas mark 5. Have ready a baking sheet which you have lined with baking paper.
- Stir the ham, cheese and honey mustard together in a bowl. Set aside.
- Open your can of crescent rolls. Unroll the rolls lengthwise on the baking sheet. Do not separate into individual rolls. Leave whole.
- Press together any seams or perforations so that you have one solid sheet.
- Spoon the ham/cheese/mustard mixture down the center of the sheet of dough. (reserve some to spoon on the top if desired)
- Cut the sheet into strips down each side of the dough, leaving about 1/2 inch clear next to the filling.
- Pull each strip up and over the filling alternately to cover, creating a braided pattern.
- Bake for 20 to 25 minutes. If you reserved some filling to spoon on top, remove from the oven at 20 minutes, spoon the filling over top and return to the oven for a further 5 minutes.
- It is done when the cheese has melted, everything is heated through and the pastry is golden brown.
Notes:
If you don't have crescent roll dough a sheet of all butter puff pastry works well. Also in the UK you can use Ready Rol refrigerated Croissant dough. Alternately you can use your favorite recipe for baking powder biscuits. Use one that makes 8 to 10 biscuits.
Fish for Friday here with my favorite recipe for Tuna Patties. These are the best Tuna Patties and the good news is I have downsized the recipe to feed only two.
Tuna was not something we really had in our home when I was growing up. Then one day in Grade 8 my friend Cindi and I were eating our lunches prior to band practice and she moaned about having a tuna sandwich.
I think I might have had ham salad or some such. She thought my lunch looked better and so we traded. I fell in love with tuna sandwiches right then and right there!
Mom had always bought salmon for us to use in sandwiches, but she had never bought tuna. When I told her how much I had enjoyed Cindi's tuna sandwich, she started to buy tuna for us to have in sandwiches from time to time.
Mom always mixed pickle, onion, a bit of celery and mayonnaise in the tuna sandwiches that she made for us. Much the same as she did for the salmon ones. We were fans of both!
Something like this might not be super practical for the larger family, but they do make a fine supper for the smaller family, and they are quite simply perfect for two people.
You get two servings out of one tin of tuna, which makes two tuna patties. For a larger family you will need to double the ingredients.
This could be rather expensive if you are like me and only use Albacore tuna. I think Albacore gives you the best flavor and I like it. I just think it tastes better.
Albacore tuna shares many of the same nutritional advantages as other types of tuna. It’s a rich source of complete protein, selenium and vitamin B-12. It is also better source of heart-healthy omega-3 fatty acids than other tuna species.
Having said that, you go ahead and use whichever tuna it is that you enjoy, and that you can afford to buy. Using Albacore tuna is only a personal preference that I have.
What I also love about this recipe is that it is very easy to throw together at the last minute. Its a great store cupboard recipe.
I always, ALWAYS have the ingredients needed to make them in my larder or cupboards. Nothing spectacularly unusual is needed to make them. Only simple ingredients.
That's the way I like to cook most of the time, using simple ingredients and simple methods!
WHAT DO YOU NEED TO MAKE TUNA PATTIES
You only need a few simple store cupboard friendly ingredients to make these delicious patties.
- tinned albacore tuna
- mustard (I like Dijon)
- fresh lemon (the zest and the juice)
- some fresh or dried herbs
- 1 spring onion/scallion
- an egg yolk
- half a slice of bread
- seasoning
- tabasco sauce
- butter and light olive oil to shallow fry
All of these ingredients are mashed together and then shaped into patties. Its a very easy thing to do to shape them into patties.
Just divide the mixture into equal halves and shape each half into a ball. Then flatten each ball into a patty shape.
Once shaped I like to place them onto a place and cover with a bit of cling film and then chill them for an hour or so. This helps them to stay together better when it comes to frying them.
It also means that you can mix everything up, shape and then chill, ready to pop into a skillet at the end of the day when you get home from work. The perfect make ahead!
I like to fry them in a mix of light olive oil and butter. There is not a lot of butter in the mix, only 1/2 teaspoon, but it does add to the flavor.
They taste like you have used so much more. Trust me on this.
I only ever use light olive oil for cooking. This is not extra virgin olive oil, which comes from the first pressing, but it is still olive oil and good for you.
In any case there is not a lot of either the oil or the butter. Just enough to do the job and give some flavor.
You can use either fresh herbs in these or dried. I don't have as many fresh herbs available to me here, so I tend to use dried most of the time. When they are being used in a dish such as this, it really doesn't matter.
Obviously there are other times when you will need to use fresh.
It doesn't take very long for them to cook. You only want to cook them until they are golden brown on both sides. Try not to rush it by having the heat up too high or you will burn your butter.
Burnt butter does not taste nice. You cannot rush a good thing.
These tasty patties are excellent served with my homemade tartar sauce. I love this sauce. Its so much tastier than ready made. You can find my recipe for Homemade Tartar Sauce here.
It seriously is the best Tartar Sauce ever. It is a recipe I learned to make when I was working at the Manor. I used to make them homemade Cod Fish Cakes for supper sometimes on a Friday and I always made this sauce to go with them.
Not a fan of tartar sauce? Not to worry. These also go great with wedges of fresh lemon for squeezing over top!!
They are also really good served in a bun as a type of burger.
I enjoyed mine today with some mac and cheese and leftover vegetables from last nights dinner. All in all this was a very tasty supper for myself! I hope you will give them a go too!
Tuna Patties for Two
Yield: 2 servings
Prep time: 10 MinCook time: 10 Mininactive time: 1 HourTotal time: 1 H & 20 M
Quick, easy, and sized perfectly for two people. You can enjoy these simple tuna patties with a wedge of lemon to squeeze over top, or with some delicious homemade tartar sauce! They are delicious both ways!
Ingredients
- 1 (5 to 6 ounce)(140-170grams) tin of albacore tuna
- 1 tsp Dijon mustard
- 1/2 tsp olive oil (use only if using water packed tuna)
- 1/2 slice of white bread torn into small pieces
- 1/2 tsp freshly grated lemon zest (I use my fine microplane grater)
- 1/2 TBS fresh lemon juice
- 1/2 TBS water or juice from tin of tuna
- 1 TBS chopped fresh flat leaf parsley (or 1/2 TBS dried)
- 1 TBS finely chopped green onion
- 1 large free range egg yolk
- salt and black pepper to taste
- Tabasco sauce to taste
- 1 TBS light olive oil
- 1/2 tsp butter
To serve: (optional)
- Fresh lemon wedges
- tartar sauce
Instructions
- Drain your tuna well, reserving liquid. Flake the tuna into a bowl. Add the olive oil and 1/2 TBS of the tuna liquid. Mash well together.
- Add the bread, lemon zest, lemon juice, mustard, parsley, chives, hot sauce and seasoning. Mash well together and then taste. Adjust seasoning as necessary and then stir in the egg yolk.
- Divide the mixture in half and shape into two balls. Flatten each ball into a patty and place onto a plate. Refrigerate for one hour.
- Heat the olive oil and butter over medium high heat in a non-stick skillet. Once the butter begins to foam, add the tuna patties. Brown nicely on both sides, approximately 3 to 4 minutes per side.
- Serve hot with your lemon or tartar sauce.
If there is one thing that the people in my family love even more than fish and chips, it has to be Maple Syrup. We are all crazy about the flavor of Maple. My son even taps his own Maple trees and is really proud of the gallon or so of syrup he gets from them every year.
When we were children we loved to go and visit my father's mother in Northern Quebec. This was real Maple Country and we got to enjoy real Maple treats, such as Maple Candy and fudge.
We also used to get these little cone things, that were like small stale ice cream cones but they were filled with a really thick maple syrup and topped with maple fudge icing.
We did not care that the cones always tasted stale. We just loved the maple.
I wanted to bake a treat for my father and so I decided to bake him this buttery chewy maple walnut cookies recipe from out of my Big Blue Binder. I knew they would go down a real treat with him.
If there is anything that he loves even more than maple, it is when maple is combined with walnuts. It is his favorite flavor of ice cream (mine too!) He love LOVES maple walnut anything.
The Big Blue Binder is a blue vinyl recipe folder which has travelled all around the world with me since I was a very young woman. It is filled with recipes that I have gleaned through the years from family and friends, magazines, books etc.
In the days before the computer, these recipes were laboriously written down by hand. They are my tried and trues and the best of the bests. You know that if someone cares to share a recipe with you, it is probably one of their best.
WHAT DO YOU NEED TO MAKE BUTTERY WALNUT COOKIES
You don't need anything extraordinary to make and bake these cookies. There is nothing fancy or off the wall required, unless you consider Maple syrup to be an unusual ingredient!
You just need the usual cast of characters, butter, egg, brown sugar, flavorings, flour, soda, baking powder, flour, salt and walnuts.
At the risk of repeating myself and for those who are just discovering me, I want to say. Always toast your nuts before baking with them. Toasting your nuts always makes them taste nuttier.
It doesn't take much of an effort and you will note a real difference. About 8 to 10 minutes on a baking sheet in a moderate oven usually does the trick sufficiently. You will know they are done because you will smell their nutty fragrance permeating the air!
Of course you will need to let them cool down before using them to bake with. That's why I always do mine a large bag at a time and then store them in an airtight container in the freezer, ready to scoop out and use for anything I might be baking/cooking.
I do this with all my nuts. They taste better. It saves time. They keep longer and never go rancid.
HOW DO YOU MAKE BUTTERY MAPLE WALNUT COOKIES
You start by beating together brown sugar and room temperature butter until it is light and fluffy. Once that has been achieved you can beat in the egg and flavorings. The mixture may look split or curdled, but don't worry, it will come back together as soon as you add the flour.
I always sift my flour, baking powder and soda together with the salt. This ensures even distribution of the soda and baking powder, so you don't end up with it in only one area of the dough. There is nothing worse than biting into a baked good that tastes overwhelmingly of baking powder or baking soda.
Next you need to stir the flour into the creamed mixture. This is done alternately with the maple syrup, beginning and ending with dry ingredients. The batter will be nice and light and fluffy.
Finally you stir in the toasted nuts. Of course you can use more if you wish. I sometimes do. 1/2 cup is only a suggestion. You can also add things like raisins or chocolate chips if you really want to go whole hog.
Today I contemplated adding chopped cooked bacon, but then didn't because they are for my dad and he likes things simple. But think bacon, wow!
Anyways, once everything is combined it is as simple as scooping the dough by double tablespoonfuls onto ungreased baking sheets and baking. I do top with a few extra walnuts. Make sure you leave at least 2 inches in between each cooking for spreading.
I also use my cookie scoop for scooping them out.
You can of course also make a delicious drizzle icing to flick over the top of these if you want. Just begin by sifting a cup of icing sugar into a bowl.
Whisk in a few drops of maple flavoring and enough milk to give you a thin drizzle icing. Spoon or flick it over your cookies and then let them sit until the drizzle is set. Delicious!
You can leave the maple flavoring out if you want or cannot get any, but you can taste the maple more when you use it.
Sweet and Spicy Chicken
When I first moved over to the UK in the year 2000 I brought a big 4 litre can of Maple syrup with me on the aircraft. You could do that in those days. There was no way I was going to live without my Maple syrup!
Canadians love LOVE their Maple syrup. It had become quite easy to find in the UK by the time I left to come back to Canada 20 years later. I was always really happy about that!
I have a fair amount of recipes on here that use Maple syrup in them if you are interested. Not all are desserts. Let me share just a few with you:
As you can see Maple lends itself to all sorts of applications, both savory and sweet.
gttttttttttttttttXzzz2 (kitten speak)
My kittens have found their way to the top of the table. Oh my. I left the room for a minute and came back to find them prancing across my computer. Thank goodness they didn't erase anything.
Now they are sleeping like angels. Go figure! Never a dull moment!
Buttery Maple Walnut Cookies
Yield: 24 cookies
Prep time: 10 MinCook time: 12 MinTotal time: 22 Min
These tender and delicious cookies are an old family favorite from my Big Blue Binder, adapted to show British measurements.
Ingredients
- 3/4 cup (172 g) butter
- 1/2 cup (100g) soft light brown sugar, firmly packed
- 1 large free range egg
- 1 tsp pure vanilla
- 1/2 tsp maple flavoring
- 2 1/4 cups (315g) plain all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup (120ml) pure maple syrup
- 1/2 cup (45g)chopped toasted walnuts
- some extra chopped walnuts to top
Instructions
- Preheat the oven to 400*F/200*C. gas mark 6. Have ready several large baking sheets. No need to butter.
- Cream the butter and sugar together until well combined and light. Beat in the egg, maple flavoring and vanilla.
- Sift the flour, salt, soda and baking powder together. Add this mixture to the creamed mixture, alternately with the maple syrup. Blend together well and stir in the chopped toasted walnuts.
- Drop by 2 TBS (I use my cookie scoop) onto the baking sheets, leaving 2 inches in between each. Top each cookie with a few extra chopped walnuts.
- Bake for 8 to 10 minutes until golden brown around the edges and on the bottoms. Cookies will be set. Let cool on the baking sheet for a few minutes before scooping off to wire racks to cool completely.
- Cookies will keep in an airtight container for 4 to 5 days.
All nutritional data is calculated by the recipe card program and may not be entirely accurate.
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